Authentic Turkish Ezogelin Soup (Red Lentil & Tomato Soup)

Turkish Ezogelin Soup (Red Lentil & Tomato Soup) is a beloved dish within the realm of international soups, celebrated for its rich flavors and comforting essence. This specialty soup brings warmth and satisfaction to any table, making it a go-to choice for gatherings or quiet evenings at home.

Imagine a bowl of this vibrant red lentil and tomato soup, infused with aromatic spices and herbs that transport you straight to the heart of Turkey. It’s not just a meal; it’s a culinary experience that tells a story of tradition and hospitality.

With a blend of wholesome ingredients and spices, this recipe not only nourishes the body but also delights the taste buds, creating a dish that’s both hearty and refreshing.

Classic Turkish Ezogelin Soup Recipe

A bowl of Turkish Ezogelin Soup with lentils and tomatoes, garnished with parsley and lemon on a wooden table.

This Turkish Ezogelin Soup is a harmonious blend of red lentils, tomatoes, and a medley of spices, resulting in a dish that is both robust and comforting. The soup is smooth with a slight texture, making each spoonful satisfying and flavorful.

Ingredients

1 cup red lentils, rinsed
1 medium onion, finely chopped
1 medium carrot, grated
1 medium tomato, diced
2 tablespoons rice, rinsed
5 cups vegetable or chicken broth
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon cumin
Salt and black pepper to taste
Fresh lemon wedges for serving
Chopped parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and grated carrots, sautéing until softened and translucent (about 5 minutes).
Add Tomatoes: Stir in the diced tomatoes and cook for another 2-3 minutes until the tomatoes soften.
Incorporate Lentils: Add the rinsed red lentils and rice, mixing thoroughly with the sautéed vegetables.
Add Broth and Spices: Pour in the broth, along with the tomato paste, paprika, cumin, salt, and pepper. Bring to a boil.
Simmer: Reduce heat, cover, and let simmer for about 20-25 minutes, or until the lentils are tender.
Blend (Optional): For a smoother texture, use an immersion blender to partially puree the soup.
Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve with fresh lemon wedges on the side.